Chickpea Curry with roasted Cauliflower and Tomatoes

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"Toasting the curry powder with other aromatic ingredients before adding the liquid intensifies the flavor of this quick take on chana mansala. You can roast the cauliflower and tomatoes a couple days ahead; cool, cover, and refrigerate until ready to use."

Ingredients﻿

1/2 head cauliflower (about 1 pound), trimmed and cut into florets

2 tablespoons plus 2 teaspoons extra-virgin olive oil

1 1/2 pints cherry tomatoes

Coarse salt and freshly ground pepper

1 large yellow onion, cut into medium dice

3 garlic cloves, minced

1 tablespoon minced peeled fresh ginger

1 tablespoon plus 1 teaspoon curry powder

3 cups cooked chickpeas, drained and rinsed

2 1/2 cups baby spinach

1 tablespoon chopped fresh cilantro leaves

﻿How to Make It

Preheat oven to 375 degrees Farenheit. Toss cauliflower with 1 teaspoon olive oil and arrange in a single layer on one side of a rimmed baking sheet. Toss tomatoes with 1 teaspoon olive oil and arrangew on other side of sheet. Season with salt and pepper. Roast until florets are browned in spots and tomatoes are soft, about 25 minutes.